Tomato Salad
From The thorough good cook, 1895
Serves 4
Stuffed tomatoes can be placed under roasting meat for added flavor.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- tomatoes dressed with oil and vinegar
- a little chopped shallot
- chopped herbs
- any scraps of meat
- a little egg just to bind the stuffing
Method
Dress sliced tomatoes with oil and vinegar, and add chopped shallot.
Alternatively, stuff tomatoes with a mixture of herbs, meat scraps, and egg, then steam until hot.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 22. The excerpt below is the record exactly as published.
tomatoes dressed with oil and vinegar and a little chopped shallot. Fifty years ago tomatoes, or " love-apples," were scarce and CHATS ABOUT COOKERY. 25 dear, and were usually sold, preserved in bottles, as sauce for hot meat. At present there is usually an ample supply, and sometimes a glut, of tomatoes, English or foreign, sold at very reasonable prices. The fruit-vegetable — or vegetable- fruit — has become amazingly popular with the Avorking- classes, who often munch them raw, as they do apples ; but they would relish them much more, I think, if they cut the tomatoes into slices and dressed them in a salad as iibove ; or if they stuffed them with a mixture of chopped herbs, any scraps of meat, to the lowliest, that come handy, bread-crumb, and a little egg just to bind the stuffing
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